Lone Star Breakfast Taco
Soft flour tortillas filled with cheesy scrambled eggs, bacon, potatoes, onion, and roasted poblano make a hearty, savory breakfast taco.
Prep 15 min · Cook 25 min · Total 50 min · Makes 6 tacos
Ingredients
- 2 small poblano chile peppers
- 3 slices thick-cut bacon, cut into 1-inch pieces
- 5 small new potatoes, cut into 1/4-inch cubes
- 3/4 cup chopped yellow onion
- 6 eggs, whisked
- 1 cup shredded Monterey Jack cheese
- Kosher salt
- 6 small flour tortillas
- Chopped fresh cilantro and hot sauce, for serving
Directions
- Set the poblano chiles right on a gas burner flame, rotating them with tongs for about 3 minutes, until the surfaces are blackened and bubbled. If you are not using a burner, heat a dry, heavy skillet on high and blister the chiles there, turning with tongs for about 3 minutes. Move the chiles into a bowl, cover the bowl with plastic wrap, and leave them to steam for 10 minutes. Take them out, then carefully rub or scrape off the loosened skins. Cut each chile lengthwise, discard the stems and seeds, and slice the flesh into strips 1 inch long by 1/8 inch wide. Measure 1/3 cup for the tacos, and save any extra for another use.
- Add the bacon to a large, heavy skillet set over medium heat, and cook it for a few minutes so it begins to release its fat. Lift the bacon out with a slotted spoon and place it on a plate. Stir the potatoes into the skillet and cook them, stirring now and then, for about 10 minutes, until they are tender. Add the onion, then put the bacon back in the skillet. Continue cooking for another few minutes, stirring occasionally, until the onion has softened and the bacon is done.
- Lower the heat to low. Stir in the eggs, chiles, and cheese, and cook for a few minutes, just until the eggs are softly scrambled and the cheese has melted. Do not push the eggs too far. Season with salt, then take the skillet off the heat.
- Warm the flour tortillas one at a time right over a low gas flame for 10 to 15 seconds per side, just until they puff. Or, heat them in a dry, heavy skillet set over low heat, flipping to warm both sides for roughly that same amount of time.
- Bring the egg mixture to the table with the warm tortillas, cilantro, and hot sauce.